Processing and conservation of grapes by suitable techniques has been a major
challenging issue for a long time. Optimization of drying and pretreatment operations of this …

Abstract Pomace of Hamburg Muscat was dried at temperature of drying air 45° C and
different air velocity (1.5, 2.0 and 2.5 m/s) in open-loop heat pump (HP) and laboratory-type …

A macro-thermogravimetric analysis (macro-TGA) was applied to analyse the non-
isothermal drying of different bio-wastes (quince solid waste, grape marc and pumpkin shell …

The influence of the drying technique on certain quality attributes of dried grapes was
analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska …

Using electro-dewatering as the pretreatment process for sludge bio-drying can improve the
dewatering performance. It was innovatively investigated including the microbial mechanism …

Raisins are high‐value products obtained by drying grape berries. Natural drying of grapes
is difficult because a hydrophobic waxy cuticle is present on the berry surface. Pretreatment …

Abstract The Response Surface Methodology (RSM) was used to optimize the air drying of
bay leaves (Laurus nobilis). The study focused on different values for the following …

Detailed knowledge of thermal, hydric and mechanical phenomena within a product during
drying helps decrease energy costs by reducing the exposure time and improve product …

More and more people concern about supplementing dietary food with wheat bran to
increase fibre content, but there has been little study of the sorption isotherms and isosteric …

Electro-dewatered sludge (EDS) can be bio-dried alone, instead of adding bulking agents.
The initial moisture content (IMC) and particle size of the electro-dewatered sludge affect the …